Just for the Halibut

We had some amazing fresh halibut that we received from friends who purchased it right off the boat. So fresh and beautiful - it really doesn't need to be fussed with. For Grilled Halibut just a generous sprinkling of salt and a few minutes per sideon the grill is all it needs. To accompany it, a little tomato salsa and a bulghur wheat Tabbouleh as the side dish. Simple, straightforward, and satisfying.

Tabbouleh Salad
(recipe from Rebar cookbook)
1 cup bulghur
1-1/4 cups boiling water
1/2 teaspoon salt
1/4 cup extra virgin olive oil
1/4 cup lemon juice
2 garlic cloves, minced
3/4 teaspoons salt
1/4 teaspoon ground cumin
1/4 teaspoon Tabasco sauce
1/2 teaspoon cracked black pepper
1 bunch of Italian parsley
1/4 cup fresh mint leves
1 small red onion

Combine bulghur and salt in a bowl and stir in the boiling water. Cover tightly with plastic wrap for 20 minutes. Uncover and fluff the grains with a fork. Let cool to room temperature

Meanwhile, make the dressing by whisking together olive oil, lemon juice, garlic and seasonings. Set aside.

Wash stemmed parsley, shake off excess water and dry on a clean kitchen towel. Mince the parsley, mint leaves and red onion. In a serving bowl, combine cooled bulghur, prepared herbs and onion. Pour dressing over the ingredients and toss thoroughly. Let the salad rest before serving (30 minutes), or wrap and store in the refrigerator.

Green & Grilled

Tonight's supper offering includes a cold soup starter, Green Gazpacho, and Grilled Halibut paired with a tarragon-scented mayonnaise with cornichons and capers. This sauce would complement any mildly flavoured fish. To round out the main course: corn on the cob and eggplant (both cooked on the grill, of course).

Green Gazpacho (serves 8-10)
(recipe from Rebar cookbook)
1/2 lb. tomatillos
1/2 lb. zucchini
1/2 lb. cucumber
1 green pepper
1 bunch scallions
4 garlic cloves
2 jalapeno peppers
1/2 cup olive oil
1/4 cup rice wine viengar
1/4 cup each chopped basil, parsely, cilantro
juice of 3 limes
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 cup sour cream
zest of 1 lime

Remove husks from the tomatillos and give them a rinse. Roughly chop the tomatillos, zucchini, cucumber, pepper, garlic, scallions and jalapenos. Place the chopped vegetables in a large bowl and toss with olive oil and vinegar. Cover and refrigerate overnight.

In a food processor or blender, pulse marinated vegetables with herbs and half of the lime juice. Add water to get desired consistency. Season with salt, pepper, more lime juice and sugar to counter acidity. Chill thoroughly for at least 2 hours before serving. Stir together sour cream and lime zest and serve on top.

Grilled Halibut with Tarragon-Scented Mayonnaise
with Cornichons & Capers (yields 1-2/3 cups, enough for 6-8 servings)
(recipe from Fine Cooking magazine issue 86)

The grilled halibut just requires a brush of olive oil and sprinkle of salt on each side. Grill for 2 to 4 minutes either side or until you've got good grill marks and the fish is done to your liking.

1 large egg
4 teaspoon fresh lemon juice
3/4 teaspoon kosher salt; more if needed
freshly ground black pepper
1/2 cup extra-virgin olive oil
1/2 cup canola or vegetable oil
1/4 cup finely chopped cornichons (or gherkins)
2 tablespoons chopped capers
1 tablespoon minced shallot
1 tablespoon finely chopped fresh flat-leaf parstley
1 tablespoon chopped fresh tarragon
1/2 teaspoon sweet paprika

Whisk the egg, lemon juice, salt, and a few grinds of black pepper in a bowl until well combined. Combine the oils and drizzle them into the egg mixture, whisking constantly. Once all the oil is added, the sauce should be shiny and thick. Of course, you can always throw everthing in together and blitz with your immersion/stick blender. Fold in the remaining ingredients and season with salt and pepper to taste. Refrigerate for up to 1 day before using.

Use up any leftover sauce by mixing together with any cold, leftover grilled fish for a salad or sandwich the next day.